Cheesesteak Soup

Cheesesteak Soup

Cheesesteak Soup is a delicious, creamy take on the iconic Philly cheesesteak sandwich. It brings all the comforting flavors of the classic dish into a rich, velvety soup form. Imagine tender strips of beef, caramelized onions, bell peppers, and melted cheese, all blended into a smooth, hearty soup that’s as comforting as it is flavorful.

This soup is the perfect combination of savory, cheesy, and hearty, making it an ideal meal for any time of year, but especially on a chilly evening when you’re craving something warm and indulgent.

While the classic Philly cheesesteak is a sandwich with sautéed beef, cheese, and onions, the soup version allows you to enjoy those same delicious flavors in a smooth, spoonable form.

The combination of beef broth, cream, and sharp provolone or American cheese creates a rich base that perfectly complements the tender beef and sweet caramelized vegetables. Cheesesteak Soup is not only a great way to enjoy a well-loved sandwich in a new format, but it’s also a crowd-pleaser for family meals, dinner parties, or game day.

Ingredients:

For the Soup Base:

1 lb ribeye steak or sirloin, thinly sliced into strips (or you can use pre-cooked steak)

2 tablespoons olive oil (for sautéing)

1 medium onion, thinly sliced

1 bell pepper (red or green), thinly sliced

3 cloves garlic, minced

4 cups beef broth (preferably low-sodium)

1 cup heavy cream

1 tablespoon Worcestershire sauce

2 tablespoons all-purpose flour (optional, for thickening)

Salt and pepper to taste

For the Cheese Sauce:

2 cups shredded provolone cheese (or American cheese)

1 cup shredded cheddar cheese (optional, for added flavor)

1/4 cup cream cheese (optional, for extra creaminess)

1/2 teaspoon mustard powder (optional, for a tangy kick)

For Garnish:

Fresh parsley, chopped

Crusty bread or hoagie rolls, sliced and toasted (optional, for serving)

How to Make:

Prepare the Beef and Vegetables:

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced ribeye steak (or sirloin) and cook for 2-3 minutes, stirring frequently, until the beef is browned and cooked through. Remove the beef from the pot and set it aside.

Sauté the Vegetables:

In the same pot, add the sliced onions and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized. Add the minced garlic and cook for another 1-2 minutes until fragrant. The caramelization of the onions and peppers will add a sweet depth of flavor to the soup.

Make the Soup Base:

Once the vegetables are softened, return the cooked beef to the pot. Sprinkle the flour (if using) over the mixture and stir to combine. This step will help thicken the soup, giving it a creamy texture. Cook for an additional 1-2 minutes to allow the flour to absorb the flavors and form a roux.

Gradually add the beef broth while stirring to prevent any lumps. Bring the mixture to a simmer over medium heat and let it cook for 10 minutes, allowing the flavors to meld and the soup to thicken slightly. Stir in the Worcestershire sauce, salt, and pepper to taste.

Add the Cream and Cheese:

Reduce the heat to low and slowly pour in the heavy cream, stirring to combine. The cream will add richness and creaminess to the soup. Allow the soup to simmer for another 5 minutes, ensuring it doesn’t come to a full boil, as this can cause the cream to curdle.

Prepare the Cheese Sauce:

In a separate saucepan over low heat, combine the shredded provolone and cheddar cheeses (if using), along with the cream cheese, mustard powder, and a splash of milk or water if necessary to thin the mixture. Stir frequently until the cheese is fully melted and the mixture becomes smooth and creamy. You can also use an immersion blender to blend the cheese sauce directly into the soup for an ultra-creamy texture.

Combine the Cheese and Soup:

Once the cheese sauce is smooth, slowly pour it into the soup, stirring constantly until the soup becomes creamy and well-blended. Taste the soup and adjust seasoning with additional salt, pepper, or Worcestershire sauce as needed.

Serve:

Ladle the cheesesteak soup into bowls. Garnish with fresh parsley and serve with toasted hoagie rolls or slices of crusty bread to soak up the rich, cheesy broth. The bread can be served alongside for dipping, adding a crunchy contrast to the creamy soup.

Chef’s Note:

Beef Selection: For the best flavor and texture, use a high-quality cut of beef like ribeye or sirloin. Ribeye is marbled with fat, which makes it more tender and flavorful, but sirloin is leaner and still offers great taste. If you’re short on time, you can also use pre-cooked steak or even leftover roast beef for a quicker version of this soup.

Cheese Choices: The type of cheese you use will significantly impact the flavor and texture of the soup. Provolone and American cheese are traditional choices for a Philly cheesesteak, as they melt beautifully and offer that signature gooey texture. You can also add a bit of sharp cheddar for extra depth or even incorporate cream cheese for a richer, silkier soup.

Thickening the Soup: If you prefer a thicker soup, you can use flour as a thickening agent, but be sure to cook the flour long enough to avoid a raw taste. Alternatively, you can use cornstarch (mixed with cold water) or even mashed potatoes to thicken the soup without compromising the flavor.

Make It Spicy: If you like a little heat, consider adding a pinch of cayenne pepper or red pepper flakes to the soup. A dash of hot sauce or jalapeño slices can also add some spice to the mix.

Make Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. The flavors meld and improve over time, making it a great dish to prepare in advance. When reheating, add a splash of broth or milk if the soup has thickened too much. It can also be frozen for up to 3 months; however, the texture of the cheese may change slightly when reheated.

Nutritional Information (Per Serving):

Calories: 380 kcal

Protein: 22 g

Fat: 28 g

Saturated Fat: 14 g

Carbohydrates: 12 g

Fiber: 2 g

Sugars: 5 g

Cholesterol: 65 mg

Sodium: 720 mg

Potassium: 550 mg

Vitamin A: 15% DV

Vitamin C: 40% DV

Calcium: 25% DV

Iron: 10% DV

Conclusion:

Cheesesteak Soup brings the beloved flavors of the Philly cheesesteak sandwich into a warm, creamy, and comforting bowl. With tender beef, melted cheese, caramelized vegetables, and a savory broth, this soup is rich, flavorful, and satisfying. Whether served as a hearty meal on a cold day or as a special dish for a family gathering, Cheesesteak Soup is sure to please everyone. The cheesy, velvety texture combined with the beef and vegetables makes each spoonful incredibly comforting. Pair it with some crispy, toasted bread for the perfect, indulgent meal.